Course Code: SIT31121
CRICOS Code: 109724C
Duration: 1 year (full time)
Training Delivery:
Sydney Campus @ Level 7, 8 Quay Street, Haymarket, NSW 2000, Australia, OR
Employment Based (conditions apply)
Mode of delivery: Blended delivery methods, including face-to-face learning, live virtual classrooms, eLearning, and/or work placement.
This qualification reflects the role of cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare Asian food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities. This qualification provides a pathway to work as a cook in organisations where Asian food is prepared and served, including restaurants, hotels, clubs, pubs and cafés.
There are no entry requirements for this qualification defined in the training package, Evolution requires additional:
-International students must be a minimum of 18 years of age and English proficiency of IELTS 5.5 or equivalent.
-Language Literacy and Numeracy (LLN) level is assessed during the Orientation Session or after students agree to commence their course(s).
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For domestic students, due to individual circumstances, there can be variations in what and how one pays for their course. However, there are payment options available with course fees.
Additional information about Fees, Charges and Refund can be found here.
Graduates will have the ability to work in a range of kitchens in either traditional Asian and or Fusion cuisine environments with confidence and a level of professionalism that will lead to a fruitful career.
This course requires the completion of 24 units of competency including 17 core units and 7 elective units.
Core Units
| SITHASC020 | Prepare dishes using basic methods of Asian cookery |
| SITHASC021 | Prepare Asian appetisers and snacks |
| SITHASC022 | Prepare Asian stocks and soups |
| SITHASC023 | Prepare Asian sauces, dips and accompaniments |
| SITHASC024 | Prepare Asian salads |
| SITHASC025 | Prepare Asian rice and noodles |
| SITHASC027 | Prepare Asian cooked dishes |
| SITHCCC023 | Use food preparation equipment |
| SITHCCC042 | Prepare food to meet special dietary requirements |
| SITHCCC043 | Work effectively as a cook |
| SITHKOP009 | Clean kitchen premises and equipment |
| SITHKOP010 | Plan and cost recipes |
| SITXFSA005 | Use hygienic practices for food safety |
| SITXFSA006 | Participate in safe food handling practices |
| SITXHRM007 | Coach others in job skills |
| SITXINV006 | Receive, store and maintain stock |
| SITXWHS005 | Participate in safe work practices |
Elective Units
| SITHASC030 | Prepare sashimi |
| SITHASC031 | Prepare sushi |
| SITHASC033 | Prepare dim sum |
| SITHASC034 | Prepare Chinese roast meat and poultry dishes |
| SITHCCC044 | Prepare specialised food items |
| SITXCOM007 | Show social and cultural sensitivity |
| SITXFSA007 | Transport and store food |
For international students, this course is registered and approved with the work component as listed on https://cricos.education.gov.au/Course/CourseDetails.aspx?CourseCode=109724C
